Mushroom Barley Soup

• 3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking
• 3 tablespoons olive oil
• 1 pound fresh mushrooms sliced
• 3/4 pound onions, chopped
• 2 celery stalks, chopped
• (2-3) 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) or 1(1/2)-2 lb. piece of chuck roast with bone
• Knuckle bones and/or marrow bones (I use both)
• 1 can (14 oz) beef broth
• 4 cups beef consomme (from boullion is fine)
• Reserved liquid from mushrooms
• Water to cover the meat.
• Total amount of liquid is about 6-7 cups-you will get more soup than that
• 1 pound parsnips, peeled, cut into chunks
• 1/2 pound carrots, peeled, cut into chunks
• 1 package of Manischewitz split pea with barley soup mix.

1. Boil water and after rinsing the dried mushrooms, soak them in 1 cup boiling water for 30 minutes. Place a paper towel in a strainer and drain the mushroom over a bowl reserving the drained liquid.
2. Coarsely chop the mushrooms.
3. Heat oil in heavy very large pot over medium-high heat.
4. Add fresh and formerly dry mushrooms and onions.
5. Saute over medium heat until mushrooms brown, about 18 minutes.
6. Add celery and stir 1 minute.
7. Add beef shank slices and all remaining ingredients.
8. Bring to boil.
9. Reduce heat to medium-low.
10. Cover and simmer until meat is tender,
11. about 1-1/2 hours.
12. Add the contents of the Manischewitz package MINUS the seasoning and bring to a boil and cover and simmer for an additional 50 minutes, then add the seasoning mix and cover and simmer for an additional 10 minutes.

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Taken from www.epicurious.com/recipes/member/views/mushroom-barley-soup-52593781 (may not work)